Ingredients
- 4 (24 ounces) boneless skinless chicken breasts (6 ounces each)
- 150 grams all-purpose flour
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 8 ounces button mushrooms (sliced)
- 1 yellow onion (medium onion, peeled and chopped)
- 4 tablespoons bacon grease (drippings, divided)
- 1/2 cup chicken broth (good quality chicken broth)
- 1/3 cup Marsala wine
- 1 ounce bacon (cooked, crumbled, 1/4 cup)
How to Make
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Step 1: Place the flour, salt, pepper and garlic powder in a large plastic bag and shake to mix.
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Step 2: Melt 2 tablespoons bacon drippings in a large skillet over medium heat.
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Step 3: Meanwhile place the chicken breasts in the flour mixture and shake to coat; remove the breasts from flour mixture and shake off excess flour.
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Step 4: Place the breast in the skillet and brown both sides (About 4-5 minutes per side)
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Step 5: Place the browned chicken breasts in the bottom of the crock that has been sprayed with non-stick spray.
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Step 6: Melt the remainder of the bacon drippings in the skillet and cook the mushroom and onions until softened.
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Step 7: Add the broth and wine to mushrooms and onions and bring to a simmer, continue to cook for 2 minutes while scrapping the bits on bottom of skillet.
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Step 8: Pour over the chicken pieces, cover and cook on low for 4 hours.
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Step 9: Add the crumbled bacon and serve with a side of mashed potatoes or cooked rice.
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Step 10: Enjoy!
We hope you enjoy this recipe!
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